Parsley is the herb, without which no kitchen can exist: it is trim and base spice of almost any soup, stuffing, stews, egg dishes and salads.
The plant contains fragrance oils, carotene, vitamins C and E, mineral salts. Both the green and the root of the plant are strengthening the stomach, stimulates the appetite and cleanse the kidneys.
Fresh nor dried parsley should not be cooked with the food, it can quickly lose the flavor and vitamin content. Parsley should be sprinkled over the freshly cooked dishes or baked directly together the meat.

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